Oyster industry in D.C. fighting summer ban

Jeremy AlfordCapitol Correspondent

Published: Wednesday, January 20, 2010 at 11:14 a.m.

Last Modified: Wednesday, January 20, 2010 at 11:14 a.m.

BATON ROUGE — Commercial fishermen and seafood processors from Louisiana are in Washington, D.C., this week to lobby lawmakers on a proposed rule by the U.S. Food and Drug Administration that could potentially ban the harvesting of oysters during warm-weather months.

Specifically, the federal regulation would prohibit the taking of untreated oysters from the Gulf of Mexico beginning in the summer of 2011 unless the oysters undergo a special sterilization process that’s being pushed by the FDA.

Many in the oyster industry fear the proposal would put them out of business because of sterilization-equipment costs. Others say it could cause some consumers to shun oysters because the sterilization process ruins the taste and consistency.

U.S. Rep. Charlie Melancon, D-Napoleonville, who represents Terrebonne and Lafourche parishes, likens the proposed regulation to “swatting a fly with a sledgehammer,” since the targeted bacteria, Vibrio vulnificus, can cause deaths in some, but doesn’t necessarily rise to the level of federal intervention.

Melancon, U.S. Sen. Mary Landrieu, D-La., and other lawmakers from the Gulf Coast region met with senior FDA officials in November to voice their concerns.

In response to that meeting, the FDA put the proposal on hold while an independent study seeks to determine how processing or equivalent controls can be implemented in the “fastest, safest and most economical way.”

Al Sunseri, chairman of the Louisiana Oyster Task Force, said plenty of work remains. “The Louisiana oyster industry owes a lot of thanks to our elected officials and oyster lovers who spoke out against the FDA ban, and we hope to use this opportunity in Washington, D.C., to further educate elected officials and others on the importance of our industry and the steps we are taking to ensure that if they chose, a healthy individual can safely enjoy a traditional raw Louisiana oyster year round,” he said.

Over the past 10 years, state and federal regulatory officials worked with input from the shellfish industry to develop and implement a state-level plan containing stringent harvest, handling and processing requirements aimed at reducing Vibrio vulnificus bacteria levels.

This bacterium, which is naturally occurring in Gulf waters and not associated with pollution, leads to about 15 U.S. deaths annually, mostly in individuals with immune-system deficiencies.

The plan already in place in Louisiana requires oysters be refrigerated within five hours of harvest during warmer months. In Louisiana, harvest areas are often an hours-long boat ride from the docks, so the current plan already requires some harvesters to buy expensive on-vessel refrigeration units.

“We know that there is a way for our product to exist on the market year-round and are committed to continuing to work with the FDA on a resolution that works for all parties involved, said Mike Voisin of Houma, a state Wildlife and Fisheries Commission member, founding member of the Gulf Oyster Industry Council and seventh-generation oyster harvester.

Instead of the previously agreed upon plan in Louisiana, the FDA wants to implement more-restrictive measures that require all oysters harvested during summer months to be processed. Three oyster-processing companies in the state currently provide those services, and those will likely not have the capacity needed to treat all oysters regularly harvested during these months.

The D.C. lobbying trip is part of the annual “Let the World Be Your Oyster” reception and features some of Louisiana’s best chefs serving oysters in a variety of ways. Joining the group will be local chefs, including Brian Landry of Galatoire’s, Chris Montero of Bacco and shuckers from ACME Oyster House.

<p>BATON ROUGE — Commercial fishermen and seafood processors from Louisiana are in Washington, D.C., this week to lobby lawmakers on a proposed rule by the U.S. Food and Drug Administration that could potentially ban the harvesting of oysters during warm-weather months.</p><p>Specifically, the federal regulation would prohibit the taking of untreated oysters from the Gulf of Mexico beginning in the summer of 2011 unless the oysters undergo a special sterilization process that's being pushed by the FDA.</p><p>Many in the oyster industry fear the proposal would put them out of business because of sterilization-equipment costs. Others say it could cause some consumers to shun oysters because the sterilization process ruins the taste and consistency.</p><p>U.S. Rep. Charlie Melancon, D-Napoleonville, who represents Terrebonne and Lafourche parishes, likens the proposed regulation to “swatting a fly with a sledgehammer,” since the targeted bacteria, Vibrio vulnificus, can cause deaths in some, but doesn't necessarily rise to the level of federal intervention. </p><p>Melancon, U.S. Sen. Mary Landrieu, D-La., and other lawmakers from the Gulf Coast region met with senior FDA officials in November to voice their concerns.</p><p>In response to that meeting, the FDA put the proposal on hold while an independent study seeks to determine how processing or equivalent controls can be implemented in the “fastest, safest and most economical way.”</p><p>Al Sunseri, chairman of the Louisiana Oyster Task Force, said plenty of work remains. “The Louisiana oyster industry owes a lot of thanks to our elected officials and oyster lovers who spoke out against the FDA ban, and we hope to use this opportunity in Washington, D.C., to further educate elected officials and others on the importance of our industry and the steps we are taking to ensure that if they chose, a healthy individual can safely enjoy a traditional raw Louisiana oyster year round,” he said.</p><p>Over the past 10 years, state and federal regulatory officials worked with input from the shellfish industry to develop and implement a state-level plan containing stringent harvest, handling and processing requirements aimed at reducing Vibrio vulnificus bacteria levels.</p><p>This bacterium, which is naturally occurring in Gulf waters and not associated with pollution, leads to about 15 U.S. deaths annually, mostly in individuals with immune-system deficiencies.</p><p>The plan already in place in Louisiana requires oysters be refrigerated within five hours of harvest during warmer months. In Louisiana, harvest areas are often an hours-long boat ride from the docks, so the current plan already requires some harvesters to buy expensive on-vessel refrigeration units.</p><p>“We know that there is a way for our product to exist on the market year-round and are committed to continuing to work with the FDA on a resolution that works for all parties involved, said Mike Voisin of Houma, a state Wildlife and Fisheries Commission member, founding member of the Gulf Oyster Industry Council and seventh-generation oyster harvester.</p><p>Instead of the previously agreed upon plan in Louisiana, the FDA wants to implement more-restrictive measures that require all oysters harvested during summer months to be processed. Three oyster-processing companies in the state currently provide those services, and those will likely not have the capacity needed to treat all oysters regularly harvested during these months.</p><p>The D.C. lobbying trip is part of the annual “Let the World Be Your Oyster” reception and features some of Louisiana's best chefs serving oysters in a variety of ways. Joining the group will be local chefs, including Brian Landry of Galatoire's, Chris Montero of Bacco and shuckers from ACME Oyster House.</p><p>Jeremy Alford can be reached at jeremy@jeremyalford.com.</p>